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ABV: 5%

IBU: 16.2

OG: 12.5 Plato

Hops: Willamette

Malts: Dingemans Pale, Marris Otter, Munich

Other things: Raw Orange Blossom Honey

Description: British American style hybrid cream ale. Belgian and British malts, floral hop aroma, dry crisp and refreshing. Intense Orange blossom honey aromatics.

Brewing Process-single infusion for more body, raw orange blossom honey in the whirlpool to retain all the aromatics of the raw orange blossom honey.

Fermentation – Our house ale strain is British in origin, highly flocculent, produces nice fruity esters and leaves enough residual sugar to enhance mouthfeel and body!


ABV: 4.5%

IBU: 33

OG: 12 Plato

Hops: Tettnang, Saaz

Malts: Weyerman Floor Malted Bavarian Pils

Other things: Double decoction, natural carbonation, horizontally tank-aged

Description: An authentic Czech pilsner, under modified Bavarian floor-malted Pilsner malt, double decocted, soft water, Saaz and Tettnang hops.

Brewing process: We perform a double decoction on this beer to impart a rich intense malty character. We hop it heavily throughout the boil and whirlpool with saaz and Tettnang hops. This imparts an intense floral and spicy hop presence throughout and a snappy crisp finish.

Fermentation: We ferment this beer cold and slow, it’s spunded during primary fermentation for natural carbonation and slowly aged near-freezing temps in horizontal lager tanks until fully mature! A true labor of love that takes at least six weeks!


ABV: 4.8%

IBU: 40

OG: 12.5 Plato

Hops: Tettnang, Lemon Drop

Malts: Weyerman Floor Malted Bavarian Pils

Other things: Single Decoction, Natural carbonation, horizontal tank aged

Description: single decoction, rich and malty, crisp refreshing, dry. Intense hoppy lemony finish.

Brewing Process-we perform a single decoction on this beer to produce enough rich malt character to stand up to the immense charge of lemon drop hops we add in the whirlpool. With this blend of old school/new school technique we end up with an extremely balanced, extremely flavorful lager!

Fermentation: We ferment our lagers cold, and do a traditional long aging process in horizontal lagering tanks. We also bung our lagers during primary fermentation, this naturally carbonates our beer and creates finer bubbles and better foam!


ABV: 4.6%

IBU: 55

OG: 12.5 Plato

Hops: Cryo-Mosaic, Cryo-Citra

Malts: Golden Promise, Caramalt

Description: British American style hybrid pale ale, all British malts. Juicy malty body. Intense tropical, piney, aromatic hop character. Clean refreshing finish.

Brewing Process-single infusion for more body, a massive charge of cryo hops in the whirlpool and dry hop only. With this technique, we get plenty of bitterness and still hit our target IBU range, but we also get massive amounts of flavors and aroma without astringent bitterness. This pale has an incredible balance at the same time hitting the extremes of malty and hoppy!

Fermentation-Our house ale strain is British in origin, high flocculent, and produces a beautifully bright beer with fruity esters that accentuate the hop and malt character in this ale.


ABV: 4.6%

IBU: 19.2

OG: 12.5 Plato

Hops: Fuggle

Malts: Marris Otter, Cara-brown, Victory, Crystal 77, Pale chocolate, Flaked barley

Description: Traditional British style Brown Ale. All British ingredients. Rich and malty. Low hop bitterness. Chocolaty, but light on the pallet.

Brewing Process-single infusion for more body. The traditional Fuggle hops we use give a nice earth, woody flavor and aroma that blend well with the malt and yeast profile.

Fermentation-We use a British yeast that is highly flocculent, and produces a nice ester profile that balances well with the malt character in this beer!



Jeremy brings more than 20 years of brewing experience at home and professionally, including stints at Bohemian Brewery and production work with Uinta Brewing. In addition to his skills as a craft brewer, Jeremy has a refined palate and capability for blending unique ingredients and flavors as a distiller of exquisite spirits, and in crafting award-winning cocktails as a bartender at High West Distillery in Park City for 6+ years. Here at Grid City he focuses on using the finest ingredients, plus new and old world techniques to produce balanced, drinkable, ales and lagers of the highest quality.

Check out Jeremy’s expert advice in #JeremySays

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